CHICKEN THAI RED CURRY | THAI RED CURRY WITH CHICKEN | THAI RED CURRY

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

Thai red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be healthier and more flavorful.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative.

chicken

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is plant-based and lower in calories.

Peel and slice the galangal and peel the garlic cloves.

For the lemon grass, peel and remove the outer layers and then slice into thin circles.

Peel the shallots and cut into halves.

Wash the coriander stems and roots well and then chop it.

For the lime, remove only the skin with a knife and then chop it or use lime zest.

For the dried red chilles, cut them and remove the seeds. Soak these in hot water for around 30 mins till softened.

Take out the chillies from water and add it to a grinder. Add all the other ingredients too.

Grind it into a rough paste and blend into a smooth paste with the soaking water.

Cut the thigh boneless pieces into thick strips and slice the red & yellow peppers into thick slices.

Heat oil in a flat pan and add the Thai Red curry paste. Fry on medium heat for 1 min, then add the Kaffir Lime leaves and thinly sliced Lemon grass stalk.

Mix and fry on medium heat for around 5 mins till oil separates.

Add the chicken stock and cook on medium heat for around 3 mins till oil separates.

Add the chicken pieces and salt & mix and fry on medium heat for another 5-6 mins.

Add the pepper slices and sauté for 1-2 mins.

Lower heat & add thick coconut milk, Fish sauce & Brown sugar. Mix and cover & cook on low heat for 10-15 mins.

Add water if necessary. Garnish with Thai basil leaves and simmer on low heat for around 2 mins.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens